all things food
Crustless pizza is a delightful keto-friendly recipe that skips the traditional crust, offering a savory blend of Italian sausage, zesty sauce, and gooey cheese.
Need a delicious and hearty recipe for brunch? This Sausage and Hash Brown Casserole is sure to hit the spot! This no eggs dish is packed with sausage, creamy hash brown potatoes, and melted cheese. When you want a brunch casserole, but need a recipe w…
Need a delicious and hearty recipe for brunch? This Sausage and Hash Brown Casserole is sure to hit the spot! This no eggs dish is packed with sausage, creamy hash brown potatoes, and melted cheese. When you want a brunch casserole, but need a recipe without eggs, this Sausage Hash Brown Casserole is the answer.…
The post Sausage Hash Brown Casserole appeared first on Tastes of Lizzy T.
Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
Looking for a delicious meal to feed a crowd? A shrimp boil is the answer! Juicy shrimp, new potatoes, corn on the cob, and slices of sausage are cooked in a seasoned broth, then served on a big platter so everyone can dig in!
Italian sausage with bowtie pasta are the base of this easy Italian dinner recipe. This sausage pasta sauce has a secret ingredient that makes it rich and delicious. It’s not quite a one pot pasta, but it’s ready in 35 minutes. I am a colle…
Italian sausage with bowtie pasta are the base of this easy Italian dinner recipe. This sausage pasta sauce has a secret ingredient that makes it rich and delicious. It’s not quite a one pot pasta, but it’s ready in 35 minutes. I am a collector of fun pasta shapes and often have random bags like…
The post Bowtie Pasta appeared first on Tastes of Lizzy T.
Baked ziti is an easy weeknight meal. Tender ziti pasta is layered with ricotta cheese and a zesty meat sauce. It’s all smothered in cheese and baked until bubbly for the perfect family meal. Serve this alongside crusty bread and a fresh salad!
When I was making plans to visit Lubbock, a friend gave me some advice. “Go to Orlando’s Italian restaurant, and order the mafia queso,” she said. “It’s outstanding.” Lubbock, Texas…
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We make soup for dinner all of the time, especially during the cold winter months. A few favorites include: Minestrone Soup, White Bean Soup, Zuppa Toscana, Creamy Chicken Noodle Soup, and this Italian Sausage Tortellini Soup. This soup has it all̷…
We make soup for dinner all of the time, especially during the cold winter months. A few favorites include: Minestrone Soup, White Bean Soup, Zuppa Toscana, Creamy Chicken Noodle Soup, and this Italian Sausage Tortellini Soup. This soup has it all…sausage, tortellini pasta, vegetables, and cheese. It is the perfect one pot meal and always… This easy, one-skillet Sweet Potato Hash is the perfect balance of sweet and savory flavors and hearty ingredients. It’s great for breakfast, lunch or dinner!
The post Sweet Potato Hash appeared first on Budget Bytes.
Spice up your weekend breakfast with this easy one-skillet Sweet Potato Hash. Made with a simple combination of sweet potatoes, breakfast sausage, peppers, and onions, it includes the perfect balance of sweet and savory flavors and hearty ingredients. Breakfast potato hash happens to be one of my favorite meals to order at a local brunch spot in town, so I loved recreating a version for Budget Bytes. This sweet potato hash recipe is super versatile so you can easily mix and match some of the ingredients with what you have in your fridge, it comes in at under a dollar per serving, and it’s great for meal prepping!
Sweet potato hash is a hearty, skillet meal that’s made with diced sweet potatoes, vegetables like peppers and onions, and often some type of protein, like sausage or bacon. It’s a great all-in-one meal that’s easy to whip up for breakfast, lunch, or dinner. And because it’s so versatile the toppings and variations are endless!
Eight ingredients is all you need to make this colorful and flavorful Sweet Potato Hash. We kept things pretty simple so here’s what we used:
Customize it! There are so many fun & tasty toppings you can add to your sweet potato hash to give it even more depth and flavor. Here are a few suggestions:
If you happen to have any leftovers or if you just want to meal prep your breakfast for a few days, this sweet potato hash stores very well in the fridge. Just store the leftovers, minus the egg, in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy just reheat the hash in a skillet over the stovetop or in the microwave, then if desired, top with a fresh fried egg! Breakfast is served!
See how we calculate recipe costs here.
Wash, peel, and dice 1 1/2 lbs. of sweet potatoes. Dice one onion and one red bell pepper. Set the vegetables to the side.
In a large skillet, crumble 8 oz. of breakfast sausage and cook over medium heat. Cook the sausage until it’s almost completely browned. Add the diced onion and continue cooking until the onion is translucent and the sausage is fully browned.
Remove the cooked sausage and onions to a separate plate and set it to the side.
In the same skillet, add 1/2 Tbsp of cooking oil and the diced sweet potatoes. Cook the sweet potatoes over medium heat for 10-12 minutes. Stir occasionally but not too often so the sweet potatoes have a chance to brown and caramelize. Don’t worry if the sweet potatoes are not fork tender at this point as they will continue to cook in the next step.
Add the diced red bell pepper, 3/4 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp of smoked paprika to the skillet. Stir together with the sweet potatoes until combined. Cook for an additional 3-5 minutes or until the sweet potatoes are fork tender.
Add the cooked sausage and onions back to the skillet and combine with the sweet potatoes and peppers.
Cook for 1-2 more minutes to allow the sausage to reheat with the rest of the hash.
And that’s it! Breakfast (lunch or dinner) is served. Serve this sweet potato hash with fresh parsley, sliced avocado, and any of your favorite toppings. Enjoy!
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These pork and cherry rice bowls are a quick and delicious rice bowl meal with a unique sweet and savory twist!
The post Pork and Cherry Rice Bowl appeared first on Budget Bytes.
If you want to break free from the same old same old, these Pork and Cherry Rice Bowls are a ridiculously delicious and unique twist on the classic rice bowl. Sweet and juicy cherries are a perfect contrast for unctuous, savory (and super budget-friendly) ground pork. The dish is finished with an acidic cherry sauce made with pork drippings that truly brings it all together. The best part: It’ll be on the table in about a half hour!
Ultimately, it’s a rice bowl. You have a grain, some protein, and produce. But rice bowls can get boring, and this out-of-the-box combination is savory with a touch of tart sweetness. For me, it was love at first bite.
While these rice bowls are easy enough for a weeknight meal (they come together in about a half hour!), their bold flavor makes them perfect for a special occasion. Here’s what you’ll need to make Pork and Cherry Rice Bowls:
If you want to bulk up your meal, pair these Pork and Cherry Rice Bowls with an easy Side Salad, Butternut Squash Salad, or Herby Potato Salad. They’re also excellent with Balsamic Roasted Mushrooms or Lemon Butter Green Beans.
Store the rice and ground pork separately in airtight containers; otherwise, the rice will soak up that delicious sauce. You can refrigerate for up to 3 days or freeze for up to 3 months. Reheat in a microwave or on a stovetop until steaming.
See how we calculate recipe costs here.
In a medium pot with a heavy lid or in a rice cooker, melt 2 tablespoons of butter and mix in 2 cups of rice. Toast the rice in the butter, stirring until fragrant. Then add 2 1/2 cups boiling water and 1/8th teaspoon salt.
Once the rice comes to a boil and there are small steam vent holes across the surface, cover and cook for 15 minutes. When the fifteen minutes are up, remove the rice from the heat, but do not uncover the pan. Allow the rice to steam for an additional 10 minutes before removing the lid.
In the meantime, place a skillet over medium-high heat and melt 1 tablespoon of butter in it. Add 1 diced yellow onion and cook until soft and translucent, about 2 minutes. Add 2 minced garlic cloves and cook until fragrant, about 30 seconds.
Add 12 ounces of pork sausage to the pan and cook until browned, about 5 minutes. Mix ½ cup chopped Italian Parsley into the pork.
Remove the pork from the pan, leaving the juices in the pan. Add 1/2 cup red wine to the pan and deglaze it, using a wooden spoon to scrape up all the brown bits. This should take about 1 minute.
Chop 1/2 cup fresh or frozen sweet cherries into quarters, then add them to the deglazed pan, stirring occasionally until the liquid reduces into a thin syrup, about 5 minutes. Take the cherries off the heat. The rice should also be done cooking by now, so make sure to take it off the heat and allow it to steam for 10 minutes.
Add the remaining 1/8th tsp salt, 1/8 tsp red pepper flakes, 1/4 tsp black pepper, and 1/4 tsp lemon juice to the cherry sauce. Stir to incorporate. Add the final tablespoon of butter to the cherry sauce and stir until it melts.
Once the ten-minute resting time is up, uncover the rice and fluff it. Taste for salt and adjust the seasoning if necessary.
Divide the rice between four bowls. Top the rice with the ground pork. Drizzle with cherry sauce. Garnish with Italian parsley and serve.
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